Trattoria la Romantica
Ingredients and quantities

Quantities for 6 people:

  • 150g pork meat 
  • 150g chicken breast 
  • 150g veal rump
  • 100g cooking salami
  • 75g pork jowl or throat
  • 200g Parmesan cheese PDO matured 24 or 36 months
  • 2 eggs
  • nutmeg 
  • salt

Cappelletti in capon broth

Type of recipe: First courses


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Preparation method:

Roast all the meats without herbs and then mince finely. Mix the minced meat with the grated cheese, eggs, salt and nutmeg to form a uniform paste. Prepare the pasta using 400g flour, 4 eggs and a pinch of salt. Knead together well and then roll out to a thickness of about 1mm. Cut into strips and then squares. Place a teaspoonful of filling in the centre of each square. To make the cappelletti parcels, join the 2 opposite tips of the square to form a filled triangle. Then bring together the two free tips, wrapping the triangle delicately around a finger. Cook and serve the cappelletti in capon broth.



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